7 Best Dijon Mustard Producers: Pungency Level, Which is Better, Pros and Cons

Traditional French Dijon mustard is a popular worldwide spice for a variety of dishes. According to the original recipe, the sauce is made from different varieties of mustard seeds with the addition of white wine or wine vinegar with a bouquet of spices. The product is an excellent addition to meat and fish dishes, it can also be used as a dressing or marinade.

The seasoning differs from the “bored” Russian version of the product: it is much less spicy and rather soft, slightly sweetish in taste. The consistency can be either uniform or grainy. In our review, we'll take a closer look at the features of 7 popular brands of Dijon mustard that you can buy at your regular grocery store.

Rating of TOP 7 brands of Dijon mustard

According to my market research, I managed to select 7 of the most famous manufacturers of Dijon mustard. Here is how the list looks in descending order of demand among Russian consumers:

"Bornier"

Dijon mustard, medium hot, according to the traditional Burgundy recipe. The product has a bright yellow tint and a homogeneous pasty consistency. Sugar and gluten free. It adds spice and emphasizes the aroma of the finished dish. Suitable for making sauces, dressings and marinades.

The shelf life is 15 months. Made in France. Refrigerated after opening.

A quality foreign product that goes well with meat dishes, especially sausages and cutlets. The taste is expressive, medium pungency, I like the grain-free consistency.

"Kuhmaster"

Moderately spicy Dijon mustard interspersed with whole grains. The product with a heterogeneous, but at the same time delicate texture and crunchy seeds has a spicy, slightly sweet taste and a burning aftertaste. Has a pale beige tint. Suitable for meat and fish dishes, vegetable side dishes, sandwiches and sauces.

Product shelf life: 6 months. Made in Russia (Samara region).

A wonderful product with a good composition from a Russian manufacturer. The zest is brought in by the grains - they make the taste richer. The mustard is sharp, but the nose does not break through, everything is within the normal range. Suitable for any dish, especially meat.

"UNI DAN"

A grocery product based on black mustard seeds and spices in a glass jar. Has a pale yellow tint with the smallest splashes of ground grains and spices. The consistency is soft and homogeneous. The taste is salty and spicy, quite vigorous and sour. Sugar in the composition is not declared.

Contains a preservative - potassium sorbate.The shelf life is 180 days. Produced in Russia (Leningrad Region).

Mustard has nothing to do with Dijon, ordinary Russian with a rather vigorous taste. There is a noticeable sourness that not everyone will like. It goes well with meat, but the name is misleading. And the preservative in the composition is clearly superfluous.

"Kuhne"

German mustard according to the French recipe in a glass jar with a screw cap. The sauce has a characteristic yellow color and a homogeneous creamy consistency. In terms of organoleptic properties, mustard is weakly pungent, characterized by a sour-salty taste and spicy notes. Suitable for making sandwiches, burgers, goes well with sausages and other meat dishes.

The product is made in Germany. Shelf life is 15 months, after opening, store in the refrigerator for no more than 1 month.

I like the products of the Kuhne brand, this mustard is no exception. Sauce for spicy lovers is definitely not suitable, the taste is quite mild, salty with sourness. Great for pickles and other culinary uses.

"KINTO"

Dijon sauce based on grains of black mustard according to a French recipe of the 19th century (according to the manufacturer). The product has a uniform consistency without inclusions and has a bright light yellow tint. The pungency is moderate, the pungency is felt at the beginning of the tasting, but quickly softens. Well suited for meat and fish dishes, sandwiches and sausages.

Produced in Russia (Moscow region). It is recommended to use within 8 months from the date of production.

For Dijon mustard is too picky, but there are no complaints about its taste, everyone in our family eats it. The price tag is nice, there is nothing criminal in it. Before buying, you need to understand that mustard — the most common, the manufacturer is a little misleading in the name.

"Chatel"

Dijon French mustard in a glass container. The product has a light creamy texture and a moderate degree of pungency. The color of the sauce is intense dark yellow. The taste is characterized by a slight sourness, the aroma is spicy, herbal.

The sauce is made in France. Shelf life: 18 months, after opening it is recommended to store in the refrigerator no more than 30 days.

A good sauce, I often use it to marinade poultry before baking. The taste is fresh and fragrant, the pungency is poorly felt. The volume is large enough, the banks are enough for a long time.

"Maille"

Traditional Dijon mustard according to the original recipe from 1747. It has a rich and at the same time balanced taste with moderate pungency and characteristic sourness. The color of the sauce is light yellow, the texture is homogeneous and creamy. Recommended with red meat, potato salad and cheese paste.

Country of origin: France, Dijon. Maximum shelf life: 18 months; after opening it is stored for no more than 5 days in the refrigerator.

It is quite difficult to find Dijon mustard on store shelves, but this one is just the real one! The perfect balance between piquancy and sourness, delicate texture, the taste is simply magical. The price bites, but quality comes at a price.

Best lists

Based on the results of the study, we can conclude that not all participants in the rating have every right to be called Dijon mustard. We are told about this both by the key components in the composition, and directly by consumer reviews. Among the seven brands, I chose the three best products from different price categories, but all of them have successfully passed the quality test.

"Maille" - real French mustard in Dijon style

Not the most popular copy among buyers, but this is primarily due to the high price. The cost is not simply due to the fact that it is a French producer: the "Maille" mustard was made in the city of Dijon according to the traditional recipe of the 18th century. This version of the sauce has a homogeneous texture and has the authentic taste of real Dijon mustard: spicy and aromatic, not too spicy, with a characteristic sweet and sour aftertaste.

"" Bornier "- value for money

The leader of public opinion and demand is the French mustard "Bornier" at an affordable price of 149 rubles for a jar of 370 g. According to customer reviews, it has high organoleptic properties, but at the same time is quite spicy (which is not typical of the classic Dijon sauce). Although it is not the most traditional option due to its increased pungency, it suits many dishes, has a safe composition and enjoys the greatest success with customers. Taking into account the aforementioned advantages, this product can be safely recommended for purchase.

"Kuhmaster" is a high-quality Russian analogue

For those who do not like to overpay and support a Russian manufacturer, the best option would be a copy from the Kuhmaster brand. This mustard with seeds is similar to the Dijon mustard, but at the same time it is more adapted to the tastes of the domestic consumer. According to reviews, the product is characterized by a balanced taste without pronounced sourness, moderate pungency and rich aroma. It is worth noting the good composition of the sauce without preservatives and foreign additives.

Tips for choosing Dijon mustard

Depending on the culinary goals and preferences, recommendations for choosing mustard are quite individual. However, there are several basic rules that should be followed by absolutely everyone who wants to purchase a high-quality and safe product in the store:

• Mustard can vary in severity depending on the type of grain in the composition. The lighter the seed, the less pungent and softer the flavoring. Black grains tend to produce a hot sauce with an intense flavor.
• Traditional Dijon mustard should contain brown seeds, white wine or wine vinegar, water, salt and aromatic spices. The characteristic shade of the finished sauce is usually pale yellow.
• Natural mustard should not be listed as vegetable oil ingredients, dyes, preservatives, stabilizers and flavorings. Sugar in the composition is often present, but undesirable.
• The consistency of the sauce should be uniform without clots and stratification (only the presence of grains is allowed). It is also worth carefully examining the surface of the product: bubbles, a dark crust and protruding oil droplets indicate improper storage or production irregularities.
• It is recommended to choose a sauce in a transparent glass container, which allows you to visually assess the appearance and consistency of the product before purchasing. In addition, it is this type of container that allows you to preserve aroma and freshness for a long time.
• Try to choose a product made from grains rather than powder. The powder is made from ground seeds (in fact, this is a cake), but to turn them into a homogeneous mass, the addition of vegetable oil, vinegar and water is required. The grain version does not require the presence of extraneous fat in the composition, since the seed releases its own mustard oil when milled.